For he has rescued us from the dominion of darkness and brought us into the kingdom of the Son he loves, 14 in whom we have redemption, the forgiveness of sins.
The weekend is a perfect time to try something new along with surprising your family with an awesome treat! That is the surprise I received this week when our lovely neighbor Gaye, dropped off these stunning blueberry scones just in time for breakfast. They were still warm and dripping with a light glaze icing. Her 16 year-old daughter, Abigail, created these scones “tweaking” the recipe this way and that until she made these incredibly light, melt-in-your-mouth scones with blueberries — picked right from the bush this summer! The exciting thing about this 16-year-old cook is that she is so creative and not a bit afraid to add different ingredients to get the result she wants. Abigail says, “these are so easy to make, and you can use fresh or frozen blueberries.” However, I was thinking — if you don’t have any on hand how about trying some … chocolate chips? Now THAT has your attention! Give it a try and let me know how you do!
A SHARE Recipe from Abigail Hughes
1. Adjust oven rack to lower-middle position and preheat to 400 degrees.
2. In a medium bowl, mix first 6 ingredients. Cut in butter with fork or pastry cutter. Mixture should resemble coarse meal.
3. Stir in blueberries.
4. In a small bowl, whisk sour cream and egg until smooth.
5. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands (or a wooden spoon) to press the dough against the bowl into a ball. The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.
6. Place on a lightly floured surface rolling dough into a log about 20” long. Flatten to make a thick rectangle approximately 1” thick, 4” wide, and 20” long. Use a sharp knife to cut five 4” squares of dough. Cut each square in half along the angle line making 10 triangle shaped scones.
7. Line a baking pan with parchment paper. Place on pan about 1” apart.
The scone is a small British quick bread of Scottish origin. Scones are especially popular in the United Kingdom, the United States, Canada, Australia, New Zealand, and Ireland, but are also eaten in many other countries. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea.
The pronunciation of the word within the United Kingdom varies. According to one academic study, two-thirds of the British population pronounce it /ˈskɒn/, rhyming with “con” and “John”, with the preference rising to 99% in the Scottish population. This is also the pronunciation of both Australians and Canadians. Other regions, particularly the United States, pronounce the word as /ˈskoʊn/, rhyming with “cone” and “Joan”. British dictionaries usually show the “con” form as the preferred pronunciation, while recognizing that the “cone” form also exists.